Triple-Cheese Tart

Using the word “tart” makes 92% of the cho­les­terol dis­ap­pear!

  • Ingre­di­ents:
  • 4 cups frozen shred­ded hash browns
  • 1 sweet onion, chopped
  • 12 tsp.  gar­lic pow­der
  • 1 pack­age  (8 oz.) Kraft Shred­ded Three Cheese with a Touch of Philadel­phia, divid­ed
  • 1 ready-to-use refrig­er­at­ed pie crust (1÷2 of 14.1‑oz. pkg.)
  • 2 tbsp. fine­ly chopped fresh chives

 Heat oven to 450º.

Com­bine pota­toes, onions, gar­lic pow­der and 1 cup cheese.

Place crust on bak­ing sheet; spread with pota­to mix­ture to with­in 12 inch of edge. Fold over edge of pas­try to par­tial­ly cov­er pota­to mix­ture.

Bake 20 to 25 min. or until crust is gold­en brown. Sprin­kle with chives.